Oven-Roasted Certified Piedmontese Tri Tip
by Johnny Loua, Chef, Seattle, Washington
- 1 (2½-pound) Certified Piedmontese tri tip roast
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 1 tablespoon kosher salt
- ¼ cup canola oil
- 1 tablespoon unsalted butter
- 1 rosemary sprig
- 1 head garlic, cut in half
- 1 whole lemon, thinly sliced and seeds removed
One day ahead, combine the black pepper and paprika and rub all over the roast. Wrap the meat tightly in plastic wrap and refrigerate.
Thirty minutes before cooking, remove the meat from the refrigerator. Preheat the oven to 300°F. Set a roasting rack in a roasting pan.
Pat the meat dry with paper towels and sprinkle on all sides with salt. Heat some oil in a large frying pan over high heat. When the oil shimmers, add the meat and sear, without moving it, for 1 to 1½ minutes to brown the bottom. Turn the meat over, add the butter, rosemary, garlic, and lemon slices, and brown the second side of the meat, another two minutes or so. As it browns, spoon the butter mixture over the top of the meat from time to time. Transfer the meat to the rack and arrange the lemon, rosemary, and garlic on top.
Transfer the roasting pan to the oven and roast for 40 to 60 minutes, depending on the thickness of the roast, until the temperature in the center of the meat is 135°F for medium (or 125°F for medium-rare). Let the meat rest on the rack in a warm spot (such as the back of the stove) for about 30 minutes, allowing the juices to redistribute, before slicing and serving.